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Marinade
1 (12-ounce) bottle Long Trail Ale
1/2 cup maple syrup
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 "natural" pork tenderloins (about 2 pounds total)
Relish
1 1/2 cups fresh corn kernels (or frozen corn kernels, thawed)
1/2 cup finely diced jarred roasted red bell peppers
1/2 cup finely diced Cabot Sharp Cheddar
1/4 cup chopped fresh cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

To make pork:

1. In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.

2. Remove tenderloins from marinade, shaking off excess. Preheat one side of gas grill or prepare coals on one side of charcoal grill (high heat). When hot, place tenderloins directly over heat, turning 1/4 turn until browned on all 4 sides, 2 to 3 minutes per side.

3. Transfer tenderloins to indirect portion of grill; close lid of grill or tent with heavy foil or inverted foil roasting pan and continue cooking until only slightly pink in center and 145°F on instant-read thermometer inserted in thickest part, 3 to 5 minutes longer. Remove from grill and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.

To make relish:

1. Place large nonstick or cast-iron skillet over high heat. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).

2. Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.